Go Back
–+ servings
Creamy lemon ice cream social media

Creamy Lemon Ice Cream

Course: Desserts, Frozen Desserts, Ice Cream, Lemon
Cuisine: American, European
Prep Time: 5 minutes
Cook Time: 15 minutes
Churn time/ freeze time: 14 hours
Total Time: 14 hours 20 minutes
Servings: 5 1 cup servings
Calories: 411kcal
Author: Dini Kodippili
Lemon ice cream made with homemade lemon curd. Creamy, tart and refreshing, it's another summer favorite!Prep time/cook time here doesn't include the homemade lemon curd.
Intermediate - This recipe requires 2+ basic techniques. Each technique is easy, but requires planning ahead.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Print Recipe

Equipment

  • Ice Cream Churning machine
  • Cooking thermometer
  • Zester

Ingredients

  • 3 egg yolks from large eggs
  • 50 g white sugar ¼ cup
  • 1 recipe for lemon curd about 1 ¼ cup
  • 180 mL milk ¾ cup
  • 240 mL heavy cream 1 cup. At least 35% fat content.
  • 60 mL freshly squeezed lemon juice ¼ cup. About 1 - 2 lemons.

Instructions

  • Place the egg yolks in a saucepan with the sugar and lemon curd. Whisk until you have a smooth paste.
    3 egg yolks, 50 g white sugar, 1 recipe for lemon curd
  • Whisk in the milk, cream and lemon juice, and mix well.
    180 mL milk, 240 mL heavy cream, 60 mL freshly squeezed lemon juice
  • Heat the custard over medium heat while whisking frequently, until it registers between 165 - 170 °F (or until the custard is steaming, but NOT boiling).
  • Allow the custard to cool down completely to room temperature. Chill the custard for at least a couple of hours, OR overnight in the fridge.
  • Churn the custard in your ice cream maker according to manufacturer’s directions. Then scrape the churned ice cream into a container, and let it freeze until hardened (OR have it as soft-serve ice cream immediately after being churned).
  • Serve as is, or topped with fruits.

Notes

Lemon ice cream variations

  • Add some fresh raspberries for lemon and raspberry ice cream.
  • Swirl in some blueberry compote after churning for a blueberry ripple lemon ice cream. 
  • Add some lavender to the custard (before cooking) for a lemon and lavender ice cream.
  • Serve with lemonade for a refreshing lemonade soda float OR with a tequila or vodka spritzer for an alcoholic ice cream soda float!

Nutrition

Serving: 1cup | Calories: 411kcal | Carbohydrates: 41g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 186mg | Sodium: 175mg | Potassium: 96mg | Fiber: 1g | Sugar: 39g | Vitamin A: 915IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg